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Categories:
chocolate margarine sugar eggs vanilla flour salt smooth peanut butter powdered sugar vanilla sugar light corn syrup egg whites water unsalted peanuts
Viewed: 29 - Published at: 7 years agoIngredients
- 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, coarsely chopped
- 8 tablespoons margarine
- 1 12 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 12 cup all-purpose flour
- 1 pinch salt
- 1 12 cups smooth peanut butter
- 12 cup powdered sugar
- 1 teaspoon vanilla
- 14 cup sugar
- 14 cup light corn syrup
- 4 egg whites
- 14 cup water
- 12 cup chopped unsalted peanuts, roasted
Method
- For the brownie, melt chocolate and margarine in a saucepan or microwaveable dish, stirring to blend.
- Cool to room temp (or brownie will be heavy and dry).
- Beat sugar, eggs and vanilla with a mixer for 2 minutes.
- Beat in flour and salt.
- Beat in chocolate mixture.
- Spread in a greased 9x13-inch baking pan and bake at 350 degrees for 20 minutes.
- Cool completely.
- For the filling, combine all the filling ingredients in a bowl and mix well.
- Spread over the brownie layer.
- For the topping, preheat oven to 400 degrees.
- Beat sugar, corn syrup, egg whites and water with a mixer set at high speed until stiff.
- Spread carefully over the peanut layer (try dropping dollops of it all over the peanut butter layer, then spreading gently to join the dollops) Bake for 5 minutes until golden brown.
- Top with chopped peanuts and cut into small squares.
